Roasted Leg Lamb Anchovy Rosemary (Printable)

Aromatic leg lamb paired with anchovy and rosemary for a flavorful, slow-roasted main dish.

# What You’ll Need:

→ Lamb

01 - 1 bone-in leg of lamb, trimmed (5.5–6.5 lb)
02 - 2 tablespoons olive oil

→ Anchovy-Rosemary Rub

03 - 6 anchovy fillets, drained and finely chopped
04 - 4 garlic cloves, minced
05 - 2 tablespoons fresh rosemary leaves, finely chopped
06 - 1 tablespoon fresh thyme leaves
07 - 1 teaspoon freshly ground black pepper
08 - Zest of 1 lemon
09 - 2 tablespoons olive oil

→ To Finish

10 - 1½ teaspoons coarse sea salt
11 - 1 cup dry white wine
12 - 1 cup low-sodium chicken or lamb stock

# How To Make It:

01 - Set oven to 425°F.
02 - Pat the lamb dry with paper towels and make several deep slits all over using a sharp knife.
03 - Combine anchovy fillets, garlic, rosemary, thyme, black pepper, lemon zest, and olive oil in a small bowl to form a coarse paste.
04 - Rub the anchovy-rosemary paste all over the lamb, working it into the slits and massaging it into the surface.
05 - Sprinkle the lamb evenly with coarse sea salt.
06 - Place lamb on a rack in a large roasting pan. Pour the white wine and stock into the bottom of the pan.
07 - Roast for 20 minutes at 425°F.
08 - Reduce oven temperature to 350°F and roast for 1 hour 10 minutes until the internal temperature reaches 135°F for medium-rare.
09 - Transfer lamb to a cutting board, tent loosely with foil, and let rest for 20 minutes.
10 - Skim excess fat from pan juices, then simmer over medium heat to reduce slightly before serving with the lamb.

# Expert Advice:

01 -
  • The anchovy melts into savory magic, deepening every bite without tasting fishy—it's the secret that makes people ask for your recipe.
  • One leg of lamb feeds a crowd, yet it feels personal and thoughtful enough for an intimate dinner.
  • The rub comes together in five minutes, and the oven does almost all the work while you pour wine and set the table.
02 -
  • The anchovy flavor depends entirely on quality—use fillets packed in good olive oil, and taste your paste before it hits the lamb so you know what you're working with.
  • Cutting into the lamb too soon releases the juices; that resting period is sacred and makes the difference between tender slices and a dry, disappointed plate.
03 -
  • If you're nervous about the anchovy flavor, start with four fillets instead of six; you can always add more next time once you know your taste.
  • A meat thermometer removes all the guesswork and anxiety—it's the one tool that guarantees beautiful, tender meat every single time.

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